Mini Peach Pies
to 6 tarts
ripe fresh peaches
from about 3 peaches
homemade or storebought
graham cracker crumbs
Heat oven to 400 degrees and line a baking sheet with parchment paper. Coat lightly with nonstick cooking spray.
Cut peaches into small chunks and toss into a medium bowl. Add sugar, cinnamon and nutmeg and coat the peaches evenly.
Using a 4-inch bowl as a guide, cut 5-6 circles from pie crust. Roll out each circle slightly, then place on the baking sheet.
Place 1 tbsp. of graham cracker crumbs in the center of each crust. Divide peaches among crusts. Fold the edge of each crust up and over peaches. Sprinkle each pie with 1/2 tsp. of sugar.
Bake 25 minutes, until pies are golden brown. Let cool 3 minutes before serving.
If desired, serve with vanilla ice cream or whipped cream.
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